Guest Author - Amelia Johnson
Grilled Fruit Kabobs
Ingredients
3 plums, halved
3 apricots, halved
2 nectarines, cut in thirds
2 peaches, cut in thirds
2 pears, cut in thirds
2 bananas, cut in thirds
1/4 pineapple, cut into chunks
1 lemon, juice of
sugar, for dusting if desired
cinnamon, for dusting if desired
vanilla ice cream (optional)
Directions
1.Pit or core fruit and cut as directed.
2.Coat with a little lemon juice to prevent discoloration.
3.Sprinkle with sugar and a light dusting of cinnamon, if desired.
4.Cover and refrigerate until ready to grill.
5.Use two metal or bamboo skewers per kabob.
6.Place two skewers side by side (this will make kabobs easier to turn on the grill) and thread them with fruit and 2 marshmallows.
7.Start with a nectarine third, rounded side out.
8.Continue with the other fruits and marshmallows, ending with a peach third, rounded side out.
9.Repeat with remaining skewers.
10.Place on a grill over medium-hot coals for 2-3 minutes on each side, until the fruit is heated through and the marshmallows have toasted.
11.Serve with vanilla ice cream, if desired.
Grilled Glazed Bananas
Ingredients
1/4 cup butter, melted
2 tablespoons liquid honey
2 teaspoons lemon juice or lime juice
4 large firm ripe bananas
8 tablespoons liqueur, of your choice (Kahlua, Frangelico, etc.) (optional)
Directions
1.Combine butter, honey and lemon or lime juice.
2.Peel bananas, cut in half lengthwise and brush generously with honey mixture.
3.Place banana pieces on preheated, medium hot grill and grill 4 to 5 minutes turning once, brushing frequently with remaining honey mixture.
4.Remove from bbq.
5.Place on 8 individual serving dishes and drizzle 1 tablespoon liqueur over each serving, if using.
6.Alternately, place all servings on a heat resistant platter, drizzle 8 tablespoons liqueur over all and flambe.
Grilled Peaches with Raspberries
Ingredients
2 tablespoons brown sugar
2 tablespoons fresh lime juice
1 cup fresh raspberry, divided (I have used frozen, thawed)
2 medium fresh unpeeled peaches, halved and pitted (about 10 oz)
vegetable oil cooking spray
Directions
1.Combine sugar and lime juice in a shallow dish, stir well.
2.Add 1/2 cup raspberries and mash.
3.Add peaches, turning to coat.
4.Marinate at room temperature, cut sides down, 30 minutes to 1 hour.
5.Remove peaches, reserving marinade.
6.Coat grill rack with cooking spray, and place on grill over medium low coals.
7.Place peaches, cut sides down in rack and cook 2 minutes.
8.Turn peaches over, cook 15 minutes or until tender, basting once with half of reserved marinade.
9.Remove from grill.
10.Stir remaining 1/2 cup raspberries into remaining marinade and spoon over peach halves.
